Wow! I can’t believe all of the wonderful feedback I received from my last post about McDonald’s “Real” Fruit Smoothies. If anyone needs anymore ideas for smoothies, just look at the plethora of comments from yesterday’s post! Thank you so much to everyone who helped spread the word, and to those who provided great insight! I loved reading every single one of your comments, and tried to reply to as many of you as I could. If you didn’t receive a reply and would like to, please just send me an email or leave another comment. I’d be happy to chat with you!
Also, thank you WordPress for featuring me on your homepage, Freshly Pressed. I am extremely honored!
Now, to all of my new readers, I’d like to know what you want to read on my blog.
- More revealing products and reviews
- More sugar-free recipes
- Tips on eating Sugar-free at the store, restaurants, or other places
- More health facts about food items
- Other: Leave a comment telling me what you want to see!
To say thank you, I leave you all with a recipe I promised.
~These muffins are optionally vegan, dairy-free, high-fiber, whole grain, and of course, sugar-free!
- 1 1/2 cups whole wheat flour
- 1 1/2 cups bran
- 1 1/2 cups milk or milk substitute (I used almond milk)
- 1 Tablespoon apple cider vinegar
- 2 teaspoon baking powder
- 1/2 teaspoon of baking soda
- 1/2 teaspoon salt
- 2 Tablespoons olive oil (this can be omitted for those watching their fat intake)
- 1 egg or egg substitute (I used a chia egg. which is 1 tablespoon of chia seed mixed with 3 tablespoons of water-let sit for 20 minutes before using)
- 1/2 cup chopped walnuts
- 1 chopped apple (I kept the skin on)
- 2 carrots-chopped or blended
- 1 teaspoon cinnamon
- 1/2 teaspoon vanilla
- 1/2 teaspoon of almond extract (or more vanilla)
- Preheat oven to 400*.
- First, whisk the apple cider vinegar with the milk to create a buttermilk. Let sit for 5 minutes.
- In the meantime, Stir together all of the dry ingredients. Next, add wet ingredients and fold in the apples, walnuts, and carrots until well-incorporated.
- Grease the muffin tins, or add muffin liners. Then, pour the batter into each cup until it reaches the top without over-flowing (the muffins will rise to create that nice muffin-top look).
- Bake in the oven for 20 minutes, or until a toothpick comes out clean.
I was very excited when I made this recipe, because they were so good! I think I ate 6 in one day 😛 Good for breakfast and snacks! They also have a good amount of fiber in them. I calculated about 4.25 grams of fiber per muffin!
Thought-provoking, mind-prodding question of the day:
What do you want to see me write more of? I truly value your opinion!